Eylül 01, 2006

Bir sektoru tarif eden standartlar neye gore olusur? Kim secer? Neye gore secer?

Defne KORYUREK

Sabah gazetesi dondurmanin "kare asi"ni secmis.

Yemek, en degerli. Yemekci olmak, zor zanaat.

Sabah'in jurisi "kare asi" neye gore secmis.. memleketin bu en koklu, en yaygin okunan gazetesi hangi kriterleri siraladi juriye... bu kriterler soz konusu zanaatin ortak degerlerini yansitir mi... bilmiyoruz. Her hafta bir yenisini ekledikleri bu listeleri olusturan kurallari ifade eden herhangi bir makaleye, varsa da ben, denk gelmedim. Ama yemekcinin zanaatini okullarda ogrendigi, buna ragmen usta cirak iliskisine deger verilen, bu zanaati ve zanaatkarlarini tarif eden ve kayit bulan ekonomilerin vucut buldugu sistemlerden ornek okumak, belki ufkumuzu acar diye Chow'dan bir makale post ediyorum.

Six easy steps to ice-cream connoisseurship


Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains.

1. Flavor

You may have heard that the overall quality of an ice-cream line can be judged by tasting its vanilla. True. Simple and pure, a scoop of vanilla should have a distinctive but delicate flavor that lets you experience the texture of the ice cream without masking other quality indicators. If the vanilla’s a winner, chances are you’ll find the other flavors pleasing, too.

2. Presentation

Ice cream should look freshly made. Icy crystals on the surface or around the edges of the tub indicate either that the ice cream has been melted and refrozen or that it’s old. Many artisan ice-cream makers will only fill a container with the amount of ice cream they think will sell that day, so a full container may not be a sign of freshness—but it’s worth looking.

3. Temperature

Although most connoisseurs insist on tempering ice cream to a soft consistency to bring out maximum flavor, I say taste at the temperature you prefer. Despite a childhood spent working in my grandparents’ Carvel soft-serve stand, I like to “bite” into my ice cream, and so I prefer to indulge at a harder (colder) temperature.

4. Color

Vanilla ice cream can range from pale buttery yellow (made with a custard base, often called French style) to an ivory white (or Philadelphia style, made without eggs), but it should always be uniform throughout. There should be some vanilla-bean flecks, but just because they’re there doesn’t mean better quality. Ice cream can be artificially flavored and “decorated” with fake specks or pieces of the whole bean. (Even if they’re real, the flavor and beautiful fragrance of vanilla comes from what’s inside the bean, not its bark.)

5. Aroma

As the ice cream melts on your tongue, there should be a pure taste and slightly woody aroma. Avoid the “tinny” smell and taste that come from the alcohol of too much vanilla extract. Tahitian vanilla is often described as cherry-like; vanilla from Madagascar is milder and “sweeter”; but it takes a real “nose” to distinguish between vanilla origins in frozen ice cream.

6. Texture

There has to be some “air” in ice cream or else it would be hard as ice. But you also don’t want it to be all fluffy. If there’s a dirty little secret in the ice-cream business, it’s the overabundance of air (called overrun) that’s often whipped into the final product. This may create more profit for the maker, but the result is a much less flavorful ice cream. So despite the beauty of ice cream completely curled under and “feathering” as it’s scooped—looking textured, almost scaly, as in most print ads and magazine photos—that curling means it’s too gummy, and the feathering means it’s too airy. The surface of the ice cream should be smooth. There should be some heft to a cup of ice cream, and when you dig in your spoon, you should feel a little resistance.

5 yorum:

muhalifotesi dedi ki...

Sabah gazetesi demek istediniz herhalde. Elestirirken dikkatli olmak gerekir diye dusunuyorum

DK dedi ki...

:) haklisiniz..

acemi asci dedi ki...

Sanki en güzel dondurma yapanı değil de en meşhurlarını seçmişler gibi. Güneş'te yaz başında yediğim dondurma şimdiye kadar yediğim en kötü dondurmalardan biriydi. Dondurmalar konusunda kesinlikle uzman değilim ama buzlaşmış bir dondurmanın iyi olmadığını biliyorum.

Ayrıca neden Istanbul sınırları içindeki dondurmacılardan seçtiklerini de anlayabilmiş değilim. Maraş dondurması dururken, ya da hiç meşhur olmasa da Eskişehir'deki pek çok pastanenin dondurmasının Istanbul'daki en meşhur dondurmacılardan bile daha güzel dondurma yaptığını bilirken bu listeyi ciddiye alma gereği duymuyorum.

plankton dedi ki...

"Man Psyches Self Out During Selection Of Ice-Cream Flavor
September 18, 2006 | Issue 42•38

TALLAHASSEE, FL—Tallahassee resident Hannibal Grant found himself "paralyzed" by the sheer immensity of ice-cream options available to him at a local Cold Stone Creamery Monday, sources close to Grant report. "I was ready to pick out just one nice flavor of ice cream without second guessing what might be good and what was more of a risk, but there's—they have over fortysomething flavors," said an exasperated Grant, who eventually returned home empty-handed after a self-imposed order-line delay of 26 minutes. "Chocolate cream, mint chocolate-chip, chocolate chunks, white chocolate, just to name a few. And I don't even like chocolate." Grant is expected to recover well enough to return to his job as a research librarian by Friday."

http://www.theonion.com/content/node/52934

bu da var, sevgili defna, dondurma demisken:) sevgiler.

elif

herdem taze dedi ki...

ah, bu konu hele benim bölümüm açısından bakınca saç baş yoldurucu. ülkemizin genel dertlerinden biri, kritersiz ve standartsız oluşumuz. mesela, hürriyet de aynı şeyi yıllardır yapıyor, cuma ekinde, en iyi 10'larla. orada da kriter belli değil, yine üne bakılıyor. ve onlar ülkeye yaymaya çalışsalar da acemi aşçı'nın bahsettiğine ekleme olsun diye, medyamız ülkeyi istanbul'dan meydana gelmiş zannediyor.
bir de en yaygın okunanlardan, ama köklü değil.